hot stuff

About Me

I'm a pastor of the Lutheran Church Missouri Synod. Grew up in the New Orleans area. Taught myself cooking from the 1902 Times-Picayune Creole Cookbook. Food and Wine is pretty good also. If it isn't obvious I love to garden particularly peppers and tomatoes.

If you're not talking about business, politics, religion or food you don't have much to talk about unless it SEC football and NFC South, yea you right I'm talking about LSU and the Saints!

Topics I've Started

So I have a number of Reaper plants that just look beautiful. I started them with 13 13 13. I have since spayed them epson salt (tbl/gallon) and put ES around the plants but they just aren't budding. Any thoughts?

I need some help on a sauce. This thing I made while having an initial good flavor comes off with something the best I can compare it to is a metal taste. It has a quart of fermented chinense chilies mash, 2 lg. red onions, 3 limes, 2 globes of garlic, 2 cups of apple cider vinegar, 2 tbl. of sea salt and I put 3 tbls. of molasses in it to try to tone down the metal taste. Any suggestions?

Starting the Chinense and Bacattum today with a good soak overnight. Jello Shot cups work really well as mini green houses for germination. I'll put a damp piece of napkin on the bottom tomorrow and the seeds on top. Then off to someplace warm.